soup diet breakfast

>> hey. thanks for joining in to cnyflavor. we’ve got a great show in store for you today. if you want to learn to cook on a shoestring budget and stretch those dollars in today’s economic times, today’s the show you’re going tolearn it.

soup diet breakfast, so stay tuned and we’ll be rightback. [♪] [♪] hey. glad you are here. we have a great, great cooking tip here

and a quick and easy economical v-8 beefy soup. i know that sounds a little strange using v8 here. some mixed vegetables. cream of celery. onions. a little bit of margarine. i can’t believe it’s not butter. and a couple of pounds of groundbeef. you’ll be able to feed a family of 6 to 8 with this.

nice, wholesome comfort food. now, one of the good things about this and i’ll show you how to do it because first we are going to caramelize the onions and i’m going to show you the proper technique on caramelizing the onions. that’s all it is is sautã©ing them. you have different words that people use but that’s all it is is sautã©ingthe onions in a little bit of butter.

the good thing about v8 is that v8 is all vegetables. so it has a wonderful mix. if you’ve ever tried a v8, you hear the commercials “wow. i could have had a v8” because it has a very distinctive taste. what people don’t know is that you can use it in a cooking process in a nice soup that’s going to give it a wonderful taste. a comfort food that your family,your friends, are going to love. so, we’re going to get started right now.

we’re going to caramelize the onions so come on over to the stove. so we have the butter in the pan and now we are just going to caramelize the onions. one small onion for this particular recipe. that’s all we’re doing carmelingis simply sautã©ing. i like sautã©ing them until they are translucent which means that you can sort oflike start seeing through them alittle bit. get them a little bit brown.

and then what we’re going to do is we are going to take the 2 pounds of ground beef and we’re going to put those right in with it and we’re going to start cookingthose until they are crumbly. crumbling up. and then draining a little bit of the fat out and start adding the v8 juice and the cream of celery and the vegetables. so these are cooking well.

just to give you a little look at them. see how they are starting to brown around the edges and they are starting to get a little clear on them. you don’t want to cook them all the way until they’re all brown. so these here are just about done. and now i’m going to start adding the ground beef. right to it. now again, my hands have been sanitized and washed.

bare-handed contact is okay at home as long as you clean and wash your hands. as you notice too, i’m not just putting the big pound of ground beef in at a time. i’m breaking it up which will help it cook a little bit betterand quicker. ooohhh. this is sautã©ing up very, very nicely. this whole process here is goingto take you about 8 to 10 minutes. you are going to be able to do this whole thing in under an hour.

okay, so we’ll be right back. this is cooking. it’s going to take about 8 minutes or so. and when we get back, i’m going to show you how you start marrying everything and mixing it together. okay, so i drained the liquid, the excess juices, out of it. now, i’m going to add the v8 juice, the cream of celery soup and themixed veggies. now i only need about 46 ounces.

this is a 64 ounce container so you’re looking at about 2/3. so i just check it all in. boom. 46 ounces. and i have the cream of celery. [silence] and then what you’re going to do is just mix this in. blend it all in and then we’re going to add the veggies.

and we’re going to let this simmer for approximately 45 minutes at a low simmer which is just going to marry all the v8 juice, the cream of celery, the caramelized onions that we have in here. another little trick that you can do with this stuff too is if you have some elbow macaroni, you could throw like a cup of elbow macaroni in it and really extend and stretch the meal. see this is giving it a nice, creamy

sort of like a bisque type color. okay so your cream of celery is already added in it. smells wonderful. and now, just a regular 16 ouncepack of frozen veggies. just put them right over. make sure they are mixed in well. this is green beans, carrots, corn. if you have a certain preferenceand you wanted to use you know a different lima bean or a cauliflower,

you could put some other different vegetables in there too. you don’t have to limit yourselfto the mixed frozen veggies. i know some people have bad experiences as kids growing up when your parents had to make you eat certain vegetables that you just don’t like, so the beauty of this is that you can add or take out whateveryou like. peas are in here. it’s wonderful. look at that. there it is. we are going to let it simmer now for approximately 45 minutes

and then we’ll be able to plate it and try it all out. so it’s been a little more than 45 minutes. as you can see, this has really thickened up beautiful. this is the beefy, v8 soup here. almost like a stew. it’s actually wonderful. and now we are ready to plate this up. i just want you to see how this all actually comes out in the bowl here.

look at the thickness of this. comes right down. oh my god. this here would heartily feed a family of 6 to 8. see the vegetables, how they allcooked in. oh my god. this smells great. this is real easy. a pound of hamburg, one medium onion.

i’m going to use half of this because this is a large onion. a quarter cup of packed brown sugar. i used a light cane brown sugar. a couple of teaspoons of black pepper. one whole bottle, small bottle, of ketchup, heinz ketchup, i’m using. a couple of teaspoons of the worcestershire sauce. i use lea and perrins. and we’re going to put this all together and show you,

today, how to make some quick sloppy joes. okay. so the first thing we aregoing to do is we are going to cut the onion. now, it calls for 1 medium onion. this is a large onion so we’re only going to do half. remember how i’ve showed you in previous episodes how to cut an onion. just hit it down and this way you can peel it. it’s much easier to peel that way. and we’re just going to take half here.

the other half we’ll save for a different show. cut straight down. turn it sideways and then come straight down. this way they are all uniform. turn them sideways. come straight back. boom. these end cuts, because i did iton its side, i flip right over and you can take any of these here and you can see how they are alluniformly cut.

these are what we are going to saut㩠now with a little margarine. caramelize them. translucent. same terminology we use every week. we are going to take these and saut㩠these up. we’ve got the pound of ground beef. we’re going to put that right in. then we’re going to add our ketchup and worcestershire saucepepper, and brown sugar and get some sloppy joes going.

so we have our onions and we’re caramelizing them. got it on a medium heat here. they’ll cook up really, really fast. a little margarine in there. same process as you’ve seen on other shows. you’re just going to do it a little so they’re translucent. pound of ground beef. okay. we’re going to take that and break it up a little bit. you don’t want to put the whole thing in in a big ball

cause you are going to break this up. remember, these are sloppy joes,so they are sloppy. so we’ve got the ground beef going it’s all going to brown up nice. now, while this is cooking we want to let this brown up a little bit before we start adding our other ingredients. this whole process here will take anywhere from 8 to 10 minutes. if you are on the go and you have to get something done really quick. i did want to talk a little bit about ketchup, especially the heinz ketchups.

you get these bottles and if youfeel the bottles and you feel around the edges right here on the lip, you’ll see it’s an embossed like57. thus, heinz 57. now, this bottle is set up as like a vortex. a lot of people don’t know this and you go into restaurants and stuff and you get a bottle of ketchup and you’re standing there and you’retrying to hit it and you’re shaking it

and the ketchup won’t come out and you’re sticking your knife in there and you’re just like trying to pull it out. well, they actually designed thebottle so that if hold it at like a 45 degree angle to a 90 degree angle down and you hit right on the embossing here on where the 57 is, the ketchup comes out much smoother. i’ll show you that in a second. i give that little tip out at myrestaurant all the time because i use heinz at my restaurant at crazy otto’s.

you see people that are traveling or locals they come in and they are fighting with the ketchup and they’re trying to hit it sticking their knives in there. once, how it’s supposed to work, once someone sticks their knife in there you don’t know whether they’ve used it on their plate or not, so you have to throw the whole bottle of ketchup out. so i would rather give them the little tricks of the trade there

to try to save myself some ketchup so i’m actually being a little selfish. but i know we use heinz at home too and it’s good to know that. okay. so this is nice. you don’t have to kill this. okay. you don’t have to kill the ground beef because you still want it nice and juicy for you. so i like cooking it medium wellinstead of like really well.

get a little pink still in there because it’s still going to continue to cook in the heat. so the first thing that i’m going to do is i’m going to take the ketchupand hit the 57. see it start coming out? hear the plopping? that’s the air pockets that you are releasing by hitting the 57 and it comes out a lot easier. okay. there it is.

now how many times have you seenit that easy to open up a bottleof ketchup? you heard it here on cny flavor. go to our website cnyflavor.com and learn some of these little tricks. oooohhh. so you are going to get the ketchup going in. a lot of people don’t realize that the ketchup when they say heinz 57, there’s a lot of other ingredients in it than just tomatoes and it makes a nice sauce. that’s why this recipe, the sloppy joe recipe, with justa few other ingredients

it really makes it and brings out the taste. so we’re going to take 1 teaspoon here of pepper. you don’t want to over pepper it. do a nice level teaspoon. and then we’re going to take 2 tablespoons of worcestershire sauce. a tablespoon is about 2 to 2-1/2teaspoons. i shouldn’t say that. i should be more exact. it’s two.

one. and 2. they do have different types of worcestershire sauce too. i like the lea and perrins. it’s probably the best known, well known, worcestershire saucein the world. the premier. and you can get it pretty reasonably priced. okay. and now, last but not least, what we are going to do

is i have a cup of packed brown sugar. i like taking it and just sprinkling it over the top there. and again if you don’t like certain things you don’t like brown sugar, you don’t have to add the brown sugar to it. but add a little sugar. one of the reasons is this is a tomato based product, being the ketchup, and your ph balance on acidity levels when you’re dealing with a tomato sauce, a tomato paste, spaghetti sauce and stuff

you want your alkalinity to be about 7 and what sugar does it counteracts that like heartburn that you get from your ph balance from the acidity in the tomato. so it makes it so that you really don’t get the heartburn and stuff, so if you don’t like brown sugar, go ahead and use some regular sugar. use a couple of tablespoons of regular cane, white cane sugar and that’ll take the acidity outof it too and make it more palatable to you. all right. look at this.

now we are just going to let this sit and cook for about 5 minutes and then we’re going to plate itup and we’re going to have some sloppy joes. so here it is almost done. one of the things that i wanted to impress upon you in that this makes 8 sloppy joeson your regular hamburger buns. so you can feed, depending upon who’s hungry each have a couple you can feed 6 people, 5 people whatever you like.

you can make 8 of these. if you only want a couple, i’m going to plate up a couple of them right now. you can actually put this in therefrigerator. it will last a week in the refrigerator. have a couple tomorrow or the next day. you can do all this, figure 8 burgers, 8 sloppy joe burgers for under $5.00. you can’t beat that anywhere.

going out to buy it somewhere else, it would cost you at least $2.50, $3.00 a burger or a sloppy joe. here you can do it for under a buck. 80 cents. 75 cents. yourself. real good quality. this is all ready to go. we’re going to just take it and make it real sloppy so it overhangs the platter. [silence]

there you go. and there’s your burgers right there. sloppy joes. you try this at home. you’re kids will love you. your friends will love you. your family will love you. it’s quick. it’s easy. it’s economical.

it’s cooking on a shoestring budget right here at cny flavor. [♪] [♪] >>hi, scott tranter here, host of cny flavor and i get the privilege and the honor to be sitting here with kim defaria. her and her husband ryan own the main street ristorante

right here in downtown newport. it's off the beaten track a little bit because people don't really know about it but you're going to know about it after this show. kim, thank you for taking the opportunity to sit with me and talk. >>thank you.

>>would you like to introduce yourself to our audience? >>well, like you said, i'm kim defaria. i was born and raised in newport new york. i went to culinary school. that was about the only time i left new york. i went to rhode island to

johnson and wales. i met my husband there, came back and opened up this restaurant, main street restaurant. >>cool. see, one of the things at cny flavor is we love focusing on the local mom and pop organizations. and you are an accomplished chef. going to johnson and wales which

was a 4 year program, i believe. >>yes. >>when i went to culinary arts school, we used to compete with you guys at the hines auditorium in boston all of the time. and i've had the privilege and the honor to eat here, too. and you have some great

specialties here, don't you? >>we do. we sell prime rib. that's one of our most popular specials. we have chicken marsala, lasagna, homemade lasagna. many, many items. >>now, i know one of your fortes see, people don't like to toot

their own horn, but you're pretty good at soups and sauces. >>i love to make soups and sauces. it's something that i watched my grandmother do years ago and my mom and i just enjoy doing them. i make harvest bisques, butternut squash, pumpkin,

lobster bisque on fridays several times throughout the year. it brings in so many people. they love our bisques and our soups. >>and these are all home- made? >>yes they are.

>>not the can. >>not from a can. right from scratch. >>right from scratch. and health-conscious people i understand that you're doing some new things on the menu, too. >>absolutely. well every day

we do have a healthy soup. there might be 2 or 3 choices but there's always one that's a healthy soup. very soon we're going to be having an addition to our menu that offers whole foods. whole grain pastas. >>see you can't find that out

at other restaurants. >>you can't. it's very hard to. >>now, gluten-free. that's the big thing in today's market. everybody is talking about gluten-free. you offer several things on your menu that already are

gluten-free and you're developing a gluten-free >>we are. as long as the customer tells our staff until the menu is printed we will accommodate anything for the health-conscious, diet- conscious and gluten-free conscious person.

>>now most restaurants, being in the restaurant industry myself for many, many years, they usually last a year or two before they go out of business. how long have you been here? >>16. we just went over that hump. on december 14th it was our 16th year.

>>at the same location? >>same location. >>16 years? >>16 years. >>that is an accomplishment and a testament that you're doing something right. and i'm not just saying that. i'm not just blowing smoke here.

because to be in an establishment for 16 years you've got to be doing something right. >>i attribute that to teamwork. my husband and i really it chokes me up because we really work hard and the customers notice that.

>>and they do. if you're not willing to put forth the effort and it's ok to choke up. it is. it's ok. that's good to show the emotion because that's another thing with food when they call it

culinary arts. it's an art and there's a passion involved. >>absolutely. >>and i see that in here. i see it in the dining room. i see you have a store back there, too. >>we do. we have a country

primitive gift shop. it's a business within itself. at first when we created it i actually had a dining room back there. if i filled the whole place and that dining room i couldn't handle it. it was too busy and people waited too long.

but i wanted to be the one that prepared every meal went out of this restaurant, so we decided that we would close that dining room. and then i had a bright idea to open a gift shop. >>ok, so you're closed mondays and tuesdays?

>>sunday, monday and tuesday. >>and you specialize in lunch and dinner? >>yes. 11:30am to 8pm. >>now, your lunches. they're pretty reasonably priced, aren't they? >>yes they are. they range

from $5.95 to $9.95. >>now kim you do have beer and wine here, correct? >>yes we do. >>you don't do it by the bottle but you do it by the glass and your husband ryan can recommend whether i'm having a fish dish or a

beef dish whether to go red, white, you know chablis, whatever it is, correct? >>here's the magic question. what's your phone number? >>315-845-8835. >>now are you into any of that social media? >>we are. you can find us

on facebook. its main street ristorante and gift shop. and just "like" us. >>that's right. make sure you like them. that's important. when people look at that and see how many people liked you it just shows you're

>>my husband and i, we work as a team. we have some staff but we generally do the majority of the work. my mom and dad help. just be patient when you come. i'm the only one that cooks and i do every meal. every meal goes through me

from start to finish. if the restaurant is full know i'm back there working as hard as i can, as diligently to prepare the finest meal for you. >>see, at cny flavor we focus on you heard me say, "the mom and pop organizations," this really is a family-run business.

>>now i'm going to ask you something else because most people, the majority of us, we don't like to stroke our own ego. or, "look at me. look at all of the stuff i do." but when we get the support from the community, we give back to the community and i know you

give a lot back to the community. >>we certainly try. if it wasn't for the community we wouldn't be here and we appreciate what so many have done for us and we definitely try to give back. >>great. well, it's been a privilege and an honor to get to sit here and talk with you.

i've actually known you for years. almost 10 years but i've never actually sat down and talked with you. and one of the reasons is because she's in the back cooking. >>that's right. you won't always see me but i'm here. >>and you wave to her real

quick and she's got her chef's jacket on and she's running like her head is cut off. but i tell you it was a great meal. >>and i would like to implore you guys that's watching the show tell your friends, come on in give them a try. you won't be disappointed.

>>thanks kim.

>>thank you scott. >>thank you very much. i really appreciate it. >>you bet.